Quick Chicken Thigh Stir Fry – Tender, Juicy, and Ready in Minutes
Quick Chicken Thigh Stir Fry is a flavorful, protein-rich dish made with tender chicken and fresh vegetables.
Equipment
- - Non-stick pan
Ingredients
For the Stir Fry
- 1 pound Boneless Chicken Thighs skinless for a healthier choice
- 1 medium Sliced Onion shallots can be a great substitute
- 1 cup Shredded Carrot bell peppers or snap peas can replace it
- 3 tablespoons Soy Sauce opt for low-sodium for a healthier version
- 1 tablespoon Dark Soy Sauce optional but enriches the flavor
- 2 tablespoons Rice Wine substitute with white wine or omit if necessary
- 3 tablespoons Oil olive oil is recommended for health benefits
- 2 tablespoons Chopped Spring Onion regular onions can also work
- 1 tablespoon Cornstarch locks in moisture for tender chicken
- 3 cloves Garlic (minced) or use garlic powder in smaller amounts
Instructions
Cooking Instructions
- In a bowl, combine the boneless chicken thighs with soy sauce, dark soy sauce, minced garlic, cornstarch, and rice wine. Let it marinate for 15 minutes, adding a splash of water if it seems too dry.
- Heat 1 tablespoon of oil in a non-stick pan over medium heat. Add the marinated chicken strips, cooking for about 5 minutes until they're cooked through and golden brown. Set the chicken aside.
- Add 2 tablespoons of oil to the pan and toss in the sliced onions and shredded carrots. Stir-fry for approximately 5 minutes, or until the vegetables are tender and vibrant.
- Return the cooked chicken to the pan along with chopped spring onions. Stir-fry everything together over high heat for just 20-30 seconds. Finish by adding the remaining rice wine, then turn off the heat and serve immediately.
Notes
Optional: Garnish with sesame seeds or fresh cilantro for an added touch of flavor.